Cod Poached in Spicy Marinara Sauce with Chard, Onions, and Cashews (Serves 2-3)
I came home with 4 bottles of marinara pasta sauce from my local health food store recently to see what I could do with them. My first effort was to poach cod in a spicy variety with some veggies and nuts. This tasty, satisfying meal came together quickly and easily. I did not think the sauce was spicy enough straight out of the bottle, so I added crushed red pepper flakes and ground black pepper to make it suit my tastes.
Prep and Cook Time: 15-20 minutes
2/3 pound of cod (thaw the previous night if frozen)
1/2 big sweet yellow onion
1/2 bunch of chard or beet greens
2 handfuls of cashews
1 24-ounce jar of spicy marinara pasta sauce (mine was Monte Bene)
Crushed red pepper flakes
Directions: Thaw fish in advance. Melt 1 tablespoon of coconut oil in wok or saute pan over medium heat. Rinse fish and cut into bite-sized pieces. Peel onion, cut half into half-moon slices, and add to the hot wok. Save the other half for other uses. Season with a dusting of salt and garlic powder and let cook about 5 minutes until soft. Cut or tear fresh greens into bite-size pieces and add to wok. Season with a dusting of salt and garlic powder. Add fish on top of greens. Pour entire bottle of marinara sauce over the fish and greens. Cover and let everything cook 5 minutes. Add 2 big handfuls of cashews to the wok. Cover again and let everything cook another 5 minutes. Check flavor and add spices as needed. Even though I was using a spicy marinara sauce, I added a dusting of crushed red pepper flakes and ground black pepper to raise the spiciness higher. When everything is as you like it, transfer to bowls and enjoy!
Note: I added cashews to increase the fat content of this recipe because cod is lean and none of the vegetables or the sauce included much fat. I liked it with two handfuls of nuts, but you might be happy with one.
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